Date: Sat, 18 Jun 2005 06:47:27 GMT
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001 - Marcel Blanchaer
Subject: Zo breadmachine
Date: Sun, 12 Jun 2005 09:11:25 -0500
All ABMs including the Zojirushi BBCC-X20 trap moisture within the machine
during any type of bread-making cycle so that the loaf tend to some out
with a flat top. I therefore always use the Dough cycle in the Zo and bake
the loaves in the oven.
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From: "Dick Carlton"
Subject: Rice bread
Date: Sun, 12 Jun 2005 09:19:40 -0700
Hi Fellow Bakers, Since my wife is on a gluten-free and dairy-free diet we
have been making her bread from rice and tapioca flour in accordance with a
recipe from one of her special cook books. The flavor is acceptable and the
dough behaves just like wheat bread except when it is taken from the oven
it collapses down the middle - drastically!! Can anyone help us in solving
this problem?? Thank you.
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From: lobo
Subject: RE: Cinnabon like rolls
Date: Sun, 12 Jun 2005 12:02:34 -0600
From: Maya & Anand
>Ate at Cinnabon in Dubai and fell in love with it. How can I make those
>rolls at home with a bread machine? I never know know what to do when the
>recipe says 1 cup of butter. Pls help.
I'm not sure what you mean about not knowing what to do with the butter ...
I would soften it before mixing it in.
Here's a good recipe my mom made not often enough! You can probably mix
these in your machine if it will hold the dough (I don't have one, so am
not familiar with their capacity), but they do have to be baked in an oven.
To make them as simply cinnamon rolls, skip the butterscotch pecan topping
portion of the recipe and frost them with a powdered sugar frosting after
they're baked.
PECAN BUTTERSCOTCH SWEET ROLLS
Makes 3 dozen
DOUGH
Mix:
1 c. warm milk
1.2 c. sugar
1 t. salt
Add:
2 pkgs dry yeast
Stir in:
2 eggs
1/2 c. soft shortening
Mix in:
4 1/2 to 5 c. flour
Knead until silky. Let rise until doubled. Punch down and let rise again.
Divide into 2 parts and allow to rest 15 minutes. Roll each part out to 9"
x 18" and spread with filling.
FILLING (for one part dough):
(you need to prepare 2 parts)
Spread over dough:
2 T. butter
Mix and sprinkle over dough:
1/2 c. sugar
2 t. cinnamon
Roll up from long side and cut into 1" slices (18 rolls). Repeat with other
part of dough.
BUTTERSCOTCH PECAN TOPPING (for one part dough ... you need to prepare 2 pans)
Coat 9" x 13" pan with:
1/2 to 3/4 c. melted butter
1/2 c. brown sugar
1 to 1 1/2 c. pecan halves
Place rolls on top of pecan mixture. Let rise til double. Bake at 375 F for
25-30 minutes. Do not overbake or topping will stick to pan instead of
rolls. Remove pan from oven and immediately turn upside down. Let pan stay
over rolls so butterscotch coating will run down into them.
--------------- MESSAGE bread-bakers.v105.n026.4 ---------------
From: Judi9826@aol.com
Subject: Re: Zo bread machine
Date: Sun, 12 Jun 2005 16:07:59 EDT
I am on my second Breadman Ultimate and I love it. I have never used a Zo
so I can't comment on it but I also don't see what it can do that my
Breadman can't. It is a good machine.
Judi
--------------- MESSAGE bread-bakers.v105.n026.5 ---------------
From: "Debbie Tower"
Subject: Zo Bread machines
Date: Sun, 12 Jun 2005 17:48:14 -0400
This is in response to AL Lysonski's inquiry regarding Zo bread machines. I
don't have a Zo machine but I do have the Breadman Ultimate TR2200. I've
had it for 6 years now and make at least 1 loaf a week sometimes 2 or 3. I
started out cooking the bread in the machine but I don't like the paddle
hole. I now mix my dough and cook in the oven. From bread to pizza dough I
love it. I would recommend it highly.
Deb Tower
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From: "Ronald Ploude"
Subject: Replacement machine advise
Date: Sun, 12 Jun 2005 22:06:19 -0400
If you can afford the Zo, buy it. I started out with a Regal machine many
years ago. After having worn off the non stick coating on four paddles and
two pans over a period of 8 years, I decided to give it to a friend who
wasn't sure if she wanted to commit herself to bread making. The machine
was still going strong when I gave it away but I got lucky and found a new
Breadman Ultimate machine at a garage sale for $10 and decided to upgrade
my bread making. It was unused and still in the box with all the packaging
and inserts. The fellow selling it had given it to his mother who passed
away soon after.
About six months later, just as I was getting use to the Breadman, the
electronics failed. I called the manufacturer who told me that they would
not honor the guarantee since I had no proof of the purchase date. I
through the Breadman out and bought a Zo from Amazon.com.
It has been just about a year now since I got the Zo; the paddles and the
pan still look new. I only bake about two loaves a week and haven't gotten
into programming the Zo for customized bread making yet since the standard
settings suite all my needs. They provide flexibility as to the loaf size
and the darkness of the crust.
While I still miss the Regal some times for its familiarity and simplicity
of use, I am very happy with the Zo and recommend it.
Ronald L. Ploude
--------------- MESSAGE bread-bakers.v105.n026.7 ---------------
From: "Charlotte"
Subject: Cinnabon like rolls
Date: Mon, 13 Jun 2005 07:21:41 -0400
In bread-bakers.v105.n025.4, Maya & Anand asked
for Cinnabon like rolls. Here is a recipe that I found on the web several
years ago. I have made these buns several times & they are wonderful. The
dough is very soft & nice to work with. I have been with the list for years
& enjoy it each week. It is great to be able to share this with you
all. Enjoy!!! ;-
Cinnabon's for the Bread Machine
1 c. milk
1 egg, beaten
4 Tbsp. melted butter
4 Tbsp. water
1/2 box instant vanilla pudding (3.4 oz. box)
4 c. bread flour
1 T. sugar
1/2 t. salt
2 1/2 t. bread machine yeast
Filling
1/2 c. butter, softened
1 c. brown sugar
2 t. cinnamon
1/4 c. chopped walnuts, opt
1/4 c. raisins, opt. (with walnuts and raisins this is awesome)
Frosting 1 (Real Cinnabon Frosting)
4 oz. cream cheese, room temp.
1/4 c. butter, softened
1 1/2 c. powdered sugar
1/2 t. vanilla
1 1/2 tsp. milk
3 T. real maple syrup
Frosting 2 (not the real thing, but good)
1 t. milk
1 1/2 c. powdered sugar
4 T. butter, softened
1 t. vanilla
1 1/2 T. milk
Preparation Instructions:
Place all ingredients in your machine in order recommended by your
machine's manufacturer. Place the pan in your machine. Select the dough
cycle and press start. When cycle is finished, remove the dough, knead
enough to punch down and roll to 17x10 inches.
Combine first three filling ingredients and mix well. Heat in microwave 10
sec. to make it spreadable. Spread over rolled out dough with rubber
spatula. Get as close to the edges as possible. Sprinkle nuts or raisins
over dough. Starting with widest end, roll the dough into tight log. Cut
into 1/2 to 1 inch slices. Place in a lightly greased baking dish with sides.
Put in warm draft free place and allow them to raise until double. (I turn
my oven on warm and place them inside. When the temp. light goes off, turn
off the oven. I let them rise 20-30 minutes this way. Take out to heat oven
to baking temp.) Bake at 350 F for 15-20 minutes.
When the rolls are done top with frosting of your choice.
Note: For a real treat replace raisins in the filling with chopped dried
cherries, blueberries or strawberries. When doing this use frosting 1 or 2
and add a Tbsp. of matching fruit jam.
Yield: A full 9x13 inch pan.
Charlotte Johnson
Oxford, PA
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From: Ricka Gerstmann
Subject: Re: Zo bread machine
Date: Mon, 13 Jun 2005 08:00:55 -0700
I have a Breadman Ultimate that I've had for about 4 years. I make 100%
whole wheat bread nearly all of the time and it has held up well, but a
friend of mine had one fail in only one year. She bought her machine about
a year after I did, and they may have changed the manufacturing process.
The most recent edition of Laurel's Bread Book has developed a recipe with
programming times for the Breadman (I'm sure it would work for the Zo, too)
which work really well for whole wheat bread.
BUT when my Breadman bites the dust, I will replace it with a Zo. Hearing
about other people's experience with more recent Breadmans makes me leery
of investing another $100 in a machine that may not hold up for my baking
needs.
Ricka
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From: LBBlanche@aol.com
Subject: Re: Bread machine recommendations
Date: Tue, 14 Jun 2005 12:11:41 EDT
In response to the inquiry about bread machines... I LOVE my Zo and
wouldn't use anything else. I've used the Breadman but wasn't happy with
it at all. I don't think you can go wrong with the Zo! Good luck.
Lucy
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From: Jessica Weissman
Subject: bread in an electric oven
Date: Tue, 14 Jun 2005 12:34:06 -0400 (EDT)
We are faced with the possible necessity of moving to a house with an
electric oven and no way to put in a gas line.
Is it possible to do the whole high line artisan baking thing with the
stone and all that in an electric oven? I've had gas ovens as far back as
I can remember, and am shy of switching.
Any advice welcome.
Jessica Weissman
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From: richard
Subject: Whole wheat bread in the Zo
Date: Tue, 14 Jun 2005 15:57:06 -0400
I had a couple of off-list requests for the whole wheat bread recipe that I
use in my Zo. One suggested that I post it. The recipe is a work in
progress, evolving with time. This is the current version. Note that I
never use white flour or sugar in any baking or cooking so this recipe may
not be to some tastes.
Whole Wheat Bread
1 cup + 2 tablespoons water
1 1/2 tablespoons olive oil
1 tablespoon molasses
2 1/4 cups + 2 tablespoons KA stone ground whole wheat flour
3 tablespoons vital wheat gluten
3/4 cup old fashioned oats, uncooked
3/4 teaspoon salt, approximately
2 rounded teaspoons Fleischmann's instant yeast
Hodgson Mill Whole Wheat Graham flour gives a more nutty flavor and I often
substitute 1 cup this for 1 cup of the KA flour.
I use the Quick Wheat setting on the Zo. Since I keep the yeast in the
freezer and the vital wheat gluten in the refrigerator, I let the
ingredients come to room temperature over several hours before starting the
machine. Actually, I programmed the Homemade cycle of the Zo to match the
Quick Wheat cycle so I can use the timer. Then, I put the ingredients in
the machine the night before, set the timer for 13 hours, press start at 10
p.m. and have fresh bread at 11 a.m. for lunch.
Richard
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From: BLONDEMOMLADY@aol.com
Subject: re: Zo bread machine
Date: Wed, 15 Jun 2005 09:57:51 EDT
I have used the same Oster bread machine for over 5 years, and love it. I
wore my first one out, it lasted even longer. I generally just use it to
mix and knead, then bake in the oven, but when I do let it bake in
the machine, the results are excellent. I make 3-4 loaves a week, so it
gets used a lot, so durability is a plus. Also, I only paid $50.00 for it
at a Kohls half-price sale. Good luck with your search!
Cyndi
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From: Tarheel_Boy@webtv.net (Skallywagg ...)
Subject: For Maya in Oman
Date: Thu, 16 Jun 2005 18:39:28 -0400
Hi, Maya. I tried to answer you directly but the message was returned
as undeliverable. Perhaps it will get to you via the Bread Bakers List.
Try this recipe for the Cinnabon rolls:
Cinnabon Rolls
Makes: 1 dozen
***Ingredients:***
1/2 cup Warm Water
2 packages Active Dry Yeast
2 tablespoons Sugar
1 package Instant Vanilla Pudding Mix (3.5 Oz) 1/2 cup Butter -- melted
2 Eggs -- beaten
1 teaspoon Salt
8 cups Flour
1/2 cup Butter -- melted
5 each 8 Or 9 Inch Square Baking Pans!! -- important
***Topping***
2 cups Brown Sugar, Packed
2 tablespoons Cinnamon
***Frosting***
8 ounces Cream Cheese -- softened
1/2 cup Butter -- softened
1 teaspoon Vanilla
3 cups Powdered Sugar
1 tablespoon Milk
***Directions:***
In small bowl, combine water, yeast and sugar. Stir until dissolved. Set
side. Yeast should bubble.
In large bowl, make pudding mix according to package directions. Mix until
slightly thickened. Add butter, eggs, salt; mix well. Add yeast. Blend.
Graudually add flour and knead until smooth.
Place in large greased bowl. Cover and let rise in warm draft free place
until double in size, about 1 hour. Punch down and let rise again, about 45
minutes. On lightly floured surface, roll out to 34" x 21" rectangle.
Spread 1/2 c melted butter over surface.
In small bowl, mix topping (brown sugar and cinnamon). Sprinkle over top of
dough. Starting at the long edge of the dough, roll up very tightly. With a
knife, put a notch every 2 inches. With string or thread place under roll
by notch and cross cross over to cut roll. Place 4 rolls into each baking
pan, 2" apart. Cover and let rise in warm draft free place until double.
Bake at 350 F for 15-20 minutes, remove when golden brown. Combine all
frosting ingredients and mix until smooth. Spread on warm rolls. Serve warm.
This is rated medium on a difficulty scale. Just take your time and you
should get it.
*
There are 453.59237 grams in a pound, so if your butter comes in 454 grams
size, you are getting just a tad over a pound, and not enough to make any
difference. A stick would be a quarter-pound or 113.5 grams. I hope this
helps.
*
Please let me know how the buns come out. ;-))
*
Bob the Tarheel Baker
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